The little village of Château-Chalon lies in the heart of the "vin jaune" region; a wine produced in various Jura appellations from the Savagnin grape, a cousin of Alsace's famous Traminers. A favourite of Henri IV, Nicolas II and Metternich, Jura's vin jaune presents a challenge to modern vinification techniques. The methods used are similar to those employed in the production of sherry. The winegrowers wait as late as possible to harvest extremely ripe grapes, with a potential alcohol content of around 15%. After fermentation, the wine is placed in old oak barrels that are not completely filled. It is aged for the requisite period of six years and three months. A film of yeast gradually appears on the surface, and completely covers the wines after two or three years. As a result it is slowly transformed into vin jaune. The bouquet gains in power and develops persistent aromas of walnuts. Note that vin jaune, having been opened a good half a day before being served, should be drunk at room temperature, around 17°C. This unique wine has its own unique bottle, the 62 cl "clavelin", which is supposed to represent what remains of a litre of wine after six years in the barrel. Vine jaune's remarkable flavour and texture (it is only produced in good vintages) and its incredible capacity to age (at least 50 years, and up to 100 years for the best properties such as Château d'Arlay) must put it on a par with Montrachet or the top Sauternes.